Prawn Balchao is a spicy and tangy dish from the Indian state of Goa. It’s typically made with prawns (shrimp) cooked in a fiery and flavorful sauce made with a blend of spices, vinegar, and other aromatic ingredients. Here’s a detailed recipe to make Prawn Balchao:
Ingredients:
- 500 grams medium-sized prawns, cleaned and deveined
- 2 onions, finely chopped
- 4-5 garlic cloves, minced
- 1-inch ginger, minced
- 4-5 dried red chilies
- 1 tablespoon coriander seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1/2 teaspoon black peppercorns
- 4-5 cloves
- 1-inch cinnamon stick
- 4-5 green cardamom pods
- 1/4 cup vinegar
- 2 tablespoons tomato paste or puree
- Salt to taste
- 2 tablespoons oil
- Fresh coriander leaves for garnish
Instructions:
- Dry roast coriander seeds, cumin seeds, black peppercorns, cloves, cinnamon stick, and green cardamom pods in a pan until fragrant. Allow them to cool down and then grind them into a fine powder using a spice grinder or mortar and pestle. Keep this spice powder aside.
- Heat oil in a pan over medium heat. Add dried red chilies and sauté for a few seconds.
- Add chopped onions and sauté until they turn golden brown.
- Add minced garlic and ginger. Sauté for a couple of minutes until the raw smell disappears.
- Add turmeric powder and red chili powder. Mix well and cook the masala for another minute.
- Add the ground spice powder and mix well to combine.
- Add tomato paste or puree and vinegar. Mix well and cook the masala until the oil separates from the sides of the pan.
- Add cleaned prawns to the masala and mix well to coat the prawns with the spices.
- Cook the prawns for 4-5 minutes until they turn pink and are cooked through. Be careful not to overcook the prawns as they can become rubbery.
- Adjust salt according to taste and mix well.
- Garnish with fresh coriander leaves and switch off the heat.
- Serve hot Prawn Balchao with steamed rice or crusty bread.
Enjoy the spicy and tangy flavors of this delicious Goan dish!
